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Previous Year Nios Question Paper with Answer Bakery And Confectionery (256) Class Secondary Exam Session March/April 2024

If you are here, Bakery And Confectionery 256 Nios Class 10 Exam Solved Question Paper April 2024. you have to grab it now for best exam practice & know the examination pattern for upcoming exam. Check Sample –

BAKERY AND CONFECTIONERY

(256)

Time: 2 Hours]                                                                                                                           [ Maximum Marks: 40

 

Note: All questions are compulsory and carry marks as indicated against each question.

(1) Answers of all questions are to be given in the Answer-Book given to you. (2) 15 minutes time has been allotted to read this question paper. The question paper will be distributed at 2:15 p.m. From 2:15 p.m. to 2:30 p.m., the students will read the question paper only and will not write any answer on the Answer-Book during this period.

 

1. Fill in the blanks and write the correct answers in your answer-book. 15×1=15

(a) Cakes without icing contain high percentage of __________.

(b) A dough mixer, working table, gas burner are all __________ equipment.

(c) For quick preparation of cake making, we will use __________ method.

(d) __________ contains 40% sodium 60% chlorine.

(e) __________ is gross profit minus overheads cost.

(f) The __________ portion of milk is called cream.

(g) The internal characteristics of a bread are internal colour, structure and __________.

(h) To roll out a cookie paste, we use a __________.

(i) We can prepare __________ from choux paste.

(j) We need __________ water to prepare pastry dough.

(k) __________ is the transfer of entries from journal to ledger.

(l) The most common liquid in bread dough is __________.

(m) Buttercream can be stored at __________ temperature.

(n) We use a pastry brush or muslin cloth to __________ a product.

(o) __________ is used for both icing cakes and making cake decorations.

 Ans.

(a) Cakes without icing contain a high percentage of flour.
(b) A dough mixer, working table, and gas burner are all baking equipment.
(c) For quick preparation of cake making, we will use the all-in-one method.
(d) Salt contains 40% sodium and 60% chlorine.
(e) Net profit is gross profit minus overhead costs.
(f) The fatty portion of milk is called cream.
(g) The internal characteristics of bread are internal color, structure, and texture.
(h) To roll out a cookie paste, we use a rolling pin.
(i) We can prepare eclairs from choux paste.
(j) We need cold water to prepare pastry dough.
(k) Posting is the transfer of entries from journal to ledger.
(l) The most common liquid in bread dough is water.
(m) Buttercream can be stored at room temperature.
(n) We use a pastry brush or muslin cloth to glaze a product.
(o) Fondant is used for both icing cakes and making cake decorations.

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